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Cream & Cinnamon Tartlets

mycookinghut February 11, 2008

I love lazy Sundays. Doing nothing else but making some cream and cinnamon tarlets for tea break. What could be better than appreciating a cup of Earl Grey or Infusion with some tartelettes/tarlets while reading the Sunday newspaper (trying to catch up with all the headlines).

Scanning through the bookshelf and picked up one of my French Dessert cookbooks, I randomly flipped through the pages and my eyes were fixed on the page where it says Mini-Tartelettes à la crème et à la Cannelle (Mini tarts with Cream and Cinnamon). Yum… I love Cinnamon.

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Cream & Cinnamon Tarlets

Ingredients:

Method:

1. Preheat the oven at 180 degrees celcius. Butter tarlet mould. Roll out the puff pastry. It has to be 2mm in thickness.

2. Cut the puff pastry using a cookie cutter with a diameter of 8cm.Then, lay the cut pastry in the mould. Press the pastry against the mould to form a shape and press the edges with your thumbs.

3. Mix eggs, 3 tablespoons of sugar, 400ml of double cream, 30g of butter and 1 teaspoon of cinnamon powder. Mix well with a whisk. Pour the mixture into the pastry that have been prepared in the mould. Bake for 20-25 minutes.

[Tingsting] Thanks for dropping by! Sorry for the confusion, it was supposed to be castor sugar instead of custard sugar! Well spotted!! It was a typing error. Castor sugar is equivalent to superfine sugar.

[Tingsting] Thanks for dropping by! Sorry for the confusion, it was supposed to be castor sugar instead of custard sugar! Well spotted!! It was a typing error. Castor sugar is equivalent to superfine sugar.